St. Louis WSM smoked Ribs

[TOSCODAV]

Check out these award winning bad boys. Yum Yum

 

[TOSCODAV]

Best ribs I've ever seen. Nice job. What are your secrets?

 

[motocrash]

What are your secrets?

Go to store.Buy cryopacked,precooked,sauced ribs.Go home,turn on oven.Unpackage ribs,wrap in foil.Put ribs in oven for 1Hr.

Pics of meat before/during cook are very enlightening to reveal secrets...

 

[SmokinAl]

Good looking ribs!
Al

 

[ol smoky]

You need a slice of humble pie to go along with them

 

[troutman]

Wait, did he just complement himself then ask himself for his own recipe? He forget,however, to give himself a point...

'60s group - Humble Pie

 

[motocrash]

You need a slice of humble pie to go along with them

+1 Reread post #3.Not sarcasm....

 

[motocrash]

Wait, did he just complement himself then ask himself for his own recipe? He forget,however, to give himself a point...

View attachment 346007

'60s group - Humble Pie

The avatar is a GIRL

 

[troutman]

The avatar is a GIRL

Excuse my faux pas, don't want to be labeled sexiest....Wait, did she just complement herself then ask herself for her own recipe? She forgot; however, to give herself a point....

I stand corrected......

 

[motocrash]

Everybody knows they have cooties.HAH!

 

[phatbac]

This person is new the forums this is a teaching moment.

If you like those ribs and want to show them off great. if you want to learn to make your ribs even better then feel free to ask and plenty of people know who to make really good ribs. There is all kinds of method and techniques members employ here to make really good ribs. you can pick up sauce and rub recipes and post your successes (and even not so successful attempts) and people can help you get better and better. So feel to join the community and add to the conversation and try not to boast so much and others will compliment you on your efforts.

I would love to see your ribs from start to finish....feel free to post pics...

Happy Smoking,
phatbac (Aaron)

 

[troutman]

Good points Aaron. No newbie bashing intended on my part, just an odd way to do your first posting.

 

[motocrash]

+1

 

[tallbm]

Hi there and welcome!

Those ribs look good.
These babys were sure tasty :D

Other than the drip spots (blackish color from the babys dripping down) this rack is pretty nice looking too :D

I can't wait to see what else you've got cookin!

 

[yankee2bbq]

Wow! Those look awesome! Good job! Points for you!

 

[tallbm]

Oh I forgot to mention the secret.

Cooked unwrapped the entire time. I go 225F only to make sure I get enough time in the smoke and then I up to 275F to finish the ribs to desired Internal Temp (IT). Used SmokinAl's cook to temp method but I take mine to 200-203F IT.

I apply double smoke for about 4-5 hours using the A-Maze-N Pellet Smoker (AMNPS) and a combo of Pit Boss Competition Blend pellets with some extra added Hickory pellets.

Finally, seasoning with Salt, Pepper, Onion, Garlic and using Kasmiri Red Chile Powder instead of Paprika. I also used Minced/Dehydrated Onion instead of granulated or powder form. That is where you see the cool white/yello/brown flecks on the meat. I love it!

I sauce when on the plate and can eat them without any sauce they are so juicy and good :)

That's it for my secrets :)